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2.15.2014

back to basics - stuffed shells

Stuffed shells are scrumptious. A creamy filling inside tender pasta swimming in a sea of tomato sauce and baked with plenty of vegan cheese. My family loves stuffed shells but the process can seem overwhelming. I believe that is mainly because stuffing of the shells can be overwhelming - it can be messy and time consuming.

Here is the easiest way to make them, by following the directions below. Use your favorite tomato sauce recipe (or brand), your favorite tofu or nut ricotta recipe and mix a blend of vegan cheese for optimal melting ability.

Mangia! Mangia!

The Process:

Step 1. Spread your tomato sauce on the bottom of a casserole pan. Arrange the COOKED shells on the tomato sauce.

Step 2. Place the filling inside a zip top bag, twist the bag and snip one corner, about 1-inch across. The opening should be large enough to squeeze out enough filling to fill the shells.

Step 3. Fill the shells using your homemade piping bag.

Step 4. Sprinkle with the vegan cheese blend, cover the pan with foil to melt the cheese. Bake in a 400-degree oven for about 15 minutes, uncover and bake for 5 more minutes.

What a handy tip, Zsu! I never would have thought of that! My husband loves stuffed shells, but I've only made them a couple of times in the five and a half years we've been married because they're so labor-intensive. But now I have no excuse! (And I actually have a pastry bag I haven't had a chance to use yet, so even better.)

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aquafaba tid bits

If you are using homemade aquafaba make sure it is nice and thick and viscous. If you are using canned aquafaba, reduce it by 1/3 before using to get the right consistency. Strain the aquafaba before using; warm aquafaba strains better because it is thinner. Aquafaba thickens as it cools.